wet brine of pork loin chops, from the Zuni cookbook . . .
it was DELICIOUS, but the brine was very gloppy and thick after 4 days in the fridge
and I wonder if that is normal. Or...was something growing?
Nobody got sick from our grilled chops - which I rinsed and patted dry, per instructions - but I was a little curious about the viscous brine. It's water, salt, sugar, chiles and bay leaf. I added star anise, which was fabulous - the flavors of the aromatics are very subtle in the meat.
It was in the fridge for four days; Zuni recommends 2-4 days of this wet brine.